Sweet Potato Poundcake (gf) (Edit recipe)

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This recipe is just in time for the holidays. Even if you aren't a sweet potato fan I promise this poundcake will be your family's new favorite dessert.

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PREP TIME

25 minutes

COOK TIME

1 hour and 25 minutes

INGREDIENTS

15

Serves: 12-15

Ingredients

2 cups Sweet Potato Purée
3 cups Granulated White Sugar
3 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
1.5 cups Butter, Salted, Room temperature
6 Eggs, Room temperature
1 Tbsp Baking Powder
1 tsp Baking Soda
1 cup Buttermilk
0.25 cup Sour Cream
1 tsp Pure Vanilla Extract
1 tsp Butter Extract

Cinnamon swirl

100 grams Light Brown Sugar
1 Tbsp Cinnamon Sugar Cookie Blend - Primal Palate
4 Tbsp Butter, Salted, Melted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 330 degrees Fahrenheit
You should use 4-5 roasted sweet potatoes for the best results
Puree the sweet potato in a food processor, if needed you can add a splash of buttermilk
In a stand mixer bowl add butter and granulated White Sugar and cream for 5 minutes
Slowly add in eggs one by one on medium speed
Add in extracts and sweet potato puree continue to mix on medium speed
In a separate bowl add flour, baking powder and baking soda and whisk together
Then alternate adding in flour mixture and buttermilk, ending with flour
Once all ingredients are combined add in the sour cream and mix on medium speed
Prepare poundcake pan by spraying with avocado oil and lightly sprinkling with flour
Pour in pound cake batter slowly only filling halfway
In a separate bowl add brown sugar, cinnamon cookie spice and melted butter
Use a cookie scoop and place heaps of mixture into the poundcake pan evenly
Take a butter knife and swirl the mixture thoroughly through the pan
Take the rest of the poundcake batter and fill the pan
Smooth out with a spatula
Slam onto the counter and let the batter rest for 10 minutes
Place in the oven and bake for 75-85 minutes
Use a butter knife or alternative tool to check if the cake is done
Once baked let the cake cool for 10 minutes before flipping over onto a cake plate

Notes

Feel free to use whatever poundcake pan you'd like. I've used this recipe in several different poundcake pans. No icing or glaze is needed but you can certainly add it if you'd like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	703
Fat:	27 g
Carbohydrates:	110 g
Protein:	4 g
Cholesterol:	75 g
Sodium:	393 mg
Fiber:	2 g
Sugars:	59 g
Sugar Alcohol:	0 g
Calculated for total recipe.